Scrape fine a quarter of a pound of the best chocolate, and pour
on it a tea-cup of boiling water. Cover it, and let it stand by
the fire till it has dissolved, stirring it twice. Beat eight eggs
very light, omitting the whites of two. Stir them by degrees into
a quart of cream or rich milk, alternately with the melted
chocolate, and three table-spoonfuls of powdered white sugar. Pat
the mixture into cups, and bake it about ten minutes. Send them to
table cold, with sweetened cream, or white of egg beaten to a
stiff froth, and heaped on the top of each custard.